It has been so long since I posted a recipe,
in fact I believe this is the first recipe of 2011.
Round courgettes which are lightly steamed
then stuffed with a filling of quinoa, peas, corn,
onions, peppers, garlic, herbs and spices - and then
baked in the oven till ready......
Vegan, gluten free, healthy and easy to put together too!!
I'm out of blogging practice and my words feel rusted,
somehow they are not flowing so well for now.....
I definitely need to begin writing and blogging more often :-)
Baked Courgettes (Zucchini)
4 round shape courgettes
2 cups of cooked quinoa
1 small onion, finely chopped
1/4 cup red peppers, finely chopped
2 cloves crushed garlic
1/4 cup cooked green peas
1/4 cup cooked corn
salt to taste
sprinkling of chilli flakes
1 teaspoon of mixed spices
1 teaspoon dried mixed herbs
2 tablespoons of olive oil
Cut the tops off and scoop out the center,
leaving it hollow for the filling.
Steam the courgettes for about 10 minutes,
till they are softened a little but still firm.
Keep aside.
Preheat the oven to 180 C.
Heat the olive oil in a pan, then saute the onions,
peppers, garlic, peas and corn for 5 minutes.
Add the quinoa, the salt, spices and herbs,
continue to saute all of it for another few minutes,
mixing it all together.
Let it cool down a little, then spoon this quinoa
filling into the hollowed courgettes.
Cover the courgettes with the cut off tops and place
them in a baking tray lined with parchment paper.
Bake them for around 15 minutes and then serve them
for lunch or dinner - my daughter also liked them cold
for breakfast the next day - a gluten free, alkaline
and vegan breakfast :-)
I've been in India for more than 3 months this year,
and shall be returning there in three weeks again.
I spent most of my time in a small town called
Coonoor, situated in the Nilgiris mountains,
South of India - lush green tea estates, eucalyptus
groves,and warm smiling faces.......
Here are a few pictures of the incredible Nilgiris :-)
